10 cloves garlic peeled
2 Tbsp. olive oil
1 lb. tomatillos (husked, rinsed, then cut into quarters)
1 ½ tsp. Kosher salt
7 to 8 dry guajillo chiles (mild Mexican dry red chile, remove the stem and seeds)
Take a large saucepan over medium-high heat, sauté the garlic in the oil for 2 minutes, just until they begin to color (be careful not to burn them).
Add the tomatillos, 2 cups of water, and salt. Turn the heat to high and cook for another 3 to 5 minutes.
Add the guajillos and continue to cook for 5 to 10 minutes until the tomatillos are soft and the chiles have rehydrated.
Remove the pan from the heat and allow the contents to cool slightly, then puree smooth in a blender.